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Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: Changes in Residual Sugars and Water-Soluble Organic Acids During Ripening
J. Dairy Sci. Upreti et al. 89: 429

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Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: Changes in Residual Sugars and Water-Soluble Organic Acids During Ripening

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This Article
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